CRUST:

4 tbsp. butter
1 1/3 c. fine vanilla wafer crumbs

Melt butter and blend in wafer crumbs. Mold into a pie shell. Bake 5 minutes at 350 degrees.

FILLING:

2 pts. strawberries

2 2/3 tbsp. quick cooking tapioca

2/3 c. sugar

1/4 c. water

1 (about 6 oz.) pkg. Philadelphia cream cheese

Slice strawberries. Cook 1 pint with the tapioca, sugar and water until blended and thick. Line the pie shell with the cream cheese. Pour the cooked strawberry mixture on top. Place fresh sliced strawberries on top. Cool until set. Before serving, top with non-dairy Cool Whip.